CSA WEEK #5
And just like that, we’ve found ourselves deep in the heart of November. There is a calmness in the air which is a big relief from the hectic stress of the spring and summer. As the farm gets more plentiful, we can't help but begin daydreaming about farm dinners and new recipes to try out with all the new varieties.
This week CSA featured vibrant root veggies, peppers, squash, and of course lots of greens! Turnips are a unique root the deserve a place on the dinner plate! The greens are edible and lovely sautéd with a little butter and garlic. Here's a few idea on how to get started with this weeks colorful basket...
GARLIC & BUTTER ROASTED TURNIPS
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES SERVES: 4
- 1 bunch of salad turnips (about 1 1/2 pounds with the greens removed)
- 4-6 unpeeled garlic cloves
- 1 shallots, finely chopped
- 4-6 sprigs of fresh thyme
- 4 tablespoons unsalted butter, melted
- salt and pepper to taste
- Preheat the oven to 400.
- Remove the greens from the turnips (save them for another use) and slice the larger turnips into quarters and the smaller turnips in half. They should be about 1/4 inch thick in diameter.
- On a rimmed baking sheet toss the sliced turnips with the garlic cloves, shallots and thyme. Drizzle with the melted butter (melt the butter on a stove top) and sprinkle generously with salt and pepper. Place in the oven and bake until the turnips are tender and lightly browned, about 30-40 minutes. Remove from the oven and let cool slightly before serving.
Using the whole plant is important to us, that's why I love this recipe! The base is made from the greens and the toppings include the root.
TURNIP GREENS PESTO PIZZA
PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES SERVES: 4
Turnip Green Pesto
- 1 bunch of turnip greens, roughly chopped (can substitute with arugula or mix in arugula to bulk up the greens a bit)
- 1 garlic scape (can sub with 1 clove of garlic) chopped
- 1/4 cup pine nuts
- 1/4 cup freshly grated parmesan cheese
- 2 Tablespoons lemon juice
- 1/3 cup extra virgin olive oil + more to thin if necessary
- salt and pepper to taste
- olive oil
- 1 bunch of turnips, thinly sliced
- 1 ball of pizza dough (homemade or store bought)
- 1/2 cup freshly grated mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- pinch of crushed red pepper flakes
- handful of fresh arugula
- In the bowl of a food processor, add all of the ingredients for the pesto (except the oil.) Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper.
- Preheat the oven to 475F. Heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches). Remove from heat and set aside.
- Roll out your pizza dough. Spread the pesto and layer on the turnips, both cheeses, and sprinkle with crushed red pepper flakes. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes.
- Remove the pizza from the oven and toss a few handfuls of arugula onto the warm pie. Slice and serve.
Perhaps this on you can reserve for holiday parties or Thanksgiving gatherings in the next few weeks!
HONEY GLAZED TURNIPS
PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 4
- 2 pounds turnips, greens removed (save for another use)
- 1 1/4 cups water
- 2 Tablespoons good quality butter
- 1 Tablespoon honey
- 1/2 teaspoon salt
- Cut the turnips into 1/2 inch pieces. Place the turnips in a heavy bottom skillet and add enough water (about 1 1/4 cups) to reach halfway up turnips. Add the butter, honey and salt. Cover the pan and bring to a boil over medium- high heat, stirring occasionally, about 10 minutes. Boil turnips, uncovered, until tender and the liquid has evaporated, about 8 minutes.
- Continue to cook the turnips over medium-high heat, stirring occasionally, until golden brown, about 5 minutes longer. Serve warm or at room temperature.
I am secretly hoping this is the last of our summer/spring heat... and consequently I can't get soup off my mind! Here's a recipe for a versatile soup that you can serve all year long, heat or cold, rain or shine!
SPICED SUMMER SQUASH & CHICKPEA BISQUE
PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES SERVES: 4
- 2 tablespoons olive oil
- 1 medium-sized yellow onion, diced
- 2 cups finely chopped summer squash
- 2 cloves of garlic, minced
- 3/4 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- tiny pinch of cayenne
- 1 1/2 teaspoons salt
- 1/4 cup dry white wine
- 2 cups water
- 1 teaspoon honey
- 1 (14 ounce) can chickpeas, drained
- 1/2 cup full fat canned coconut milk (the leftovers are great in smoothies!)
- Minced cilantro for topping
- Toasted pumpkin seeds and almonds for topping (optional to sprinkle them with a pinch each of salt and smoked paprika)
- Heat the oil in a large dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until fragrant, about 5 minutes. Stir in the summer squash and continue to cook for about 2 minutes longer. Add the garlic, and spices (through the salt) and continue to cook, stirring often, until the veggies are coated in the spice mixture and the mixture becomes fragrant. About 3-5 minutes.
- Deglaze the pan with the 1/4 cup of wine and cook until most of the liquid evaporates. Add the 2 cups of water and honey. Bring to a boil. Reduce heat and simmer for about 15 minutes. Add the chickpeas and continue to simmer for about 3-5 minutes longer.
- Carefully transfer the soup (you may have to do this in batches) to a high speed blender. Blend on high until completely smooth and creamy. Return the soup to the pot and stir in the coconut milk. Keep the soup on low for an additional 10 minutes to really let the flavors meld together. Taste for seasonings and adjust as needed.
- Serve soup with minced cilantro and toasted nuts and seeds.
GRILLED PERSONAL PATTYPAN PIZZA
PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES SERVES 4
- 3 medium pattypan squash (about 2 lbs)
- 1 Tbsp olive oil
- 1 C organic pizza sauce
- 1½ C shredded low moisture mozzarella cheese
- 1 C shredded parmesan cheese
- ¼ C uncured pepperoni cut into quarters (optional, omit for vegetarian dish)
- 2 Tbsp roughly chopped basil
- Preheat and clean your grill.
- While the grill is heating prep all of your ingredients. For the pattypan squash, cut it into ¼ inch thick slices and lightly brush them with olive oil on both sides. For the pizza sauce I selected the pastiest sauce available to prevent my pizza toppings from sliding around while they are on the grill. Otherwise, your prep is very similar to making traditional pizza.
- Place the squash slices on the grill over direct high heat (450º-550º F) and grill for 4-5 minutes, with the lid closed as much as possible. You'll want to get some nice grill marks on the squash before turning, so don't move them at all.
- Once they are sufficiently grilled on the bottom, flip the slices over and top each slice with a layer of sauce, parmesan, mozzarella, and pepperoni. Continue cooking with the lid closed for about 4 minutes or until the cheese is melted and just starting to bubble.
- Carefully remove the pattypan pizzas from the grill using a large spatula. Allow them to sit for 5 minutes and then sprinkle with fresh basil before serving.